Anyone who sees them may think they are a simple green onions, although its origin is the same, the difference is that farmers pile up dirt on the plants for a longer stem and white. Catalunya are typical and are even protected by the Denomination of Origin Valls Calçots course with the specifications involved. calçot But more than itself, the wonder of eating, of course is the experience of preparing, sharing and enjoy the environment they deserve. Thus, calçotada invited us to a cottage in 15 minutes from Berga, a small town just minutes from Barcelona. Beautiful landscape, beautiful colors and even traces of snow accompanied us that day.
The procedure is more or less well
: it removes a very small piece of the blade, but not leaving anything to disarm, then how are so filled with earth, are placed directly into the fire burning until they are Negritos, finally retire and wrapped in newspaper for the steam to finish cooking. When there are only coals and grill it, add the sausages and some kind of meat, in our case, lamb chops, a luxury! It's time to sit at the table, or so we thought, why can not you sit down, have to eat standing, you must separate tearing everything burned and discovering the heart tender and creamy, with the characteristic sweet taste, which smeared with the famous Romesco sauce made from roasted tomatoes, garlic, almonds, olive oil, salt and pepper. From down the suck in your hands, leaving only the green, gobbling up everything else, a real treat!
Once you get your hands clean bold by the charcoal, you porceder to enjoy the sausages and lamb, if space was you, because they are like calçots addictive, can not stop eating until there are none on the table.
A wonderful experience, so if you by Catalunya from late winter to early spring days, be sure to try them, the you get too many restaurants in the Catalan food, I'm sure you'll love!
Photographic Equipment Photo
Gio
For more information visit www.igpcalçotdevalls.cat